I found a big bag of cut up, triple washed kale at my Walmart this week! This makes me excited because kale is sort of a pain to wash, you know? I couldn’t wait to make this pesto (and a big batch of kale chips). Delicious! And what a healthy, filling meal. And because my kids HATED it (it *is* green after all), John and I have plenty for lunch tomorrow.
Quinoa with Kale Pesto
1 cup quinoa
2 cups water
1/2 cup kale pesto (recipe below)
1 can artichoke hearts, rinsed and coarsely chopped
1/3 cup sun dried tomatoes, coarsely chopped
1/4 cup white wine
salt and pepper to taste
Parmesan cheese for garnish
Bring water to a boil and add quinoa. Reduce heat, cover and cook until water is absorbed, about 12 minutes. Meanwhile, heat skillet to medium high, and add a teaspoon of olive oil. Saute artichokes and sundried tomatoes with a little salt for about 5 minutes.Deglaze the pan with the wine and then cook until the quinoa is ready. Add the mixture to the quinoa, add the pesto, and toss to combine. Garnish with Parmesan cheese.
Kale Pesto
(This recipe makes more than is needed for the quinoa. You can add the leftover pesto to pasta or sandwiches.)
2 cups kale leaves
1/2 cup freshly grated Parmesan cheese
1/4 cup walnuts
4 garlic cloves
1/2 cup extra virgin olive oil
Salt and pepper to taste
In a food processor combine kale, Parmesan cheese, walnuts and garlic and blend until finely chopped. While processor is running, stream in olive oil until desired consistency.
